Fast gazpacho with baguette

Name: fast gazpacho with baguette
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 295 g grilled red peppers in a pot; 1 cucumber; 350 ml tomato frito; 4 el traditional olive oil; 6 ice cubes; 1 fresh baguette; 100 g serrano ham; 150 g Manchego cheese; 150 g garlic olives without pit

Gazpacho of grilled peppers, cucumber, tomato frito, ice cubes with baguette with serrano ham, manchego and olives.

Ingredients

Kitchen Stuff

1 blender or hand blender

Directions

Put the contents of the jar of grilled peppers (including the moisture and garlic) in a high bowl or blender.
Cut the cucumber into pieces and add together with the tomato frito, the oil and the ice cubes.
Puree with the hand blender or blender until gazpacho.
Halve the baguette along the length and drizzle the bread halves with the oil. Cover with the ham.
Cut the cheese into slices and spread with the olives over the ham. Place the top of the baguette on top.
Pour the soup into the bowls and serve the baguette. Have everyone at the table cut off a piece of baguette.